Dear readers this wedensday and today I went to 3 culinary seminars which.were a ton a fun first of all the world famous butchers from the Avedano's meat shop in the heart of san Francisco which was the male and female butchers they spokes about how the newt was raised, treated and protected so they also spoke about grouns beef and how they can fix the pink slime problem so then chef Brandon Jew whipped up this delicious green garlic panna cottage with sprouted quinoa and I know this sounds gross but trust me its delish then today met the women of the bi-rite creamery they made delicious honey lavender ice cream and earl grey tea Ice cream their book will be out in April in stores. Including draegers in san mateo and Barnes and noble in san Bruno the. Book is called sweet cream and sugar cones and you'll want to make these recipes. But here are 2 suprises happening now and tomorrow first tomorrow Martin yan of yan can cook and a world wide.celebrity chef on television he is.the author of several book including I have his.original from the 1980s and his Martin yan china and quick and easy books if you owned one of his books you should go meet him he will be cooking at 11 am and 2pm I will be at his 2pm demo so tickets are 20.00 and kids under 17 go in for.free it is located at san mateo event center on Delaware street in san mateo another surprise for you I got a recipe from the wedensday demo from the famous butchers so its a slow roasted pork recipe so try this at home and let me know how it turned out
Slow roasted pork shank
Recipe courtesy Avedano's meat shop in SF
1 bone in skin off pork shank 2 lbs
2 sprigs of each- oregano, sage, rosemary and marjoram
Kosher salt and pepper to taste
Sauerkraut and.grainy mustard for serving
Preheat oven to 375 degrees
Place shank in 2 layers of foil. Lay herb sprigs over and around shank sprinkle with salt and pepper to taste. Roll tightly in 1st layer of foil and then again in 2nd layer to advoid losing any juices roast at least 3 1/2 hours until meat is fork.tender serve with bread sauerkraut and mustard thank you The SF butchers for sharing
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